- Victoria Elliott
Ratatouille - an easy summer recipe!
It's eggplant season! Eggplants are one of my favourite veggies cause of their texture (I know - some people are put off by it), their beautiful colour, their versatility, and health benefits.
Did you know that eggplants are super rich in anthocyanins?
Wait ... antho-what? Anthocyanins. They give eggplants that rich colour, but more importantly, they're a type of antioxidant.
Eggplants are also a good source of fibre, (1 cup raw contains 3 grams), and they're low in calories (20kcal per cup raw).
Here's a recipe that features not only eggplant, but a couple of other local, seasonal faves - zucchini and tomatoes!
Ingredients
2 tbsp extra virgin olive oil
1 onion, roughly chopped
1 medium-large eggplant, peeled (optional) and cut into 1/2-inch cubes
1 red bell pepper, seeded and chopped
1medium zucchini, cut into 1/2-inch cubes
4 garlic cloves, minced
1 (14-oz can) crushed tomatoes
1 tsp dried Italian seasoning
1/2 tsp sea salt
1 tbsp chopped fresh parsley (stems removed)
1 tbsp chopped fresh basil
Optional 3 cups cooked quinoa, wild rice, or whole grain rice
Directions
If using, cook grains or wild rice according to package instructions. Set aside.
In a large pot, heat the olive oil over medium-high for 30 seconds. Add onion, eggplant, bell pepper, and zucchini. Cook, stirring occasionally, until the veggies begin to brown (approx. 7-10min)
Add the garlic. Cook, stirring constantly for 30 seconds. Add tomatoes, Italian seasoning, and salt. Cook, stirring occasionally for 5 more minutes.
Stir in remaining herbs. Toss with quinoa or rice.
Can be stored in the fridge for up to 3 days or freezer for up to 6 months
If storing in the freezer, do not mix with rice or quinoa.
(recipe adapted from the Big Book of Organic Baby Food)
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